“Debby, this pie is MARVELOUS!!! Are you willing to share the recipe?”
That request brought a smile and the aha to share this recipe, not only with my friend and her recovering-from-surgery-husband, but also with you. After all, with just a minor adjustment,
Mom, Apple Pie, 4th of July
easily becomes
Mom, Blueberry Pie, 4th of July
Miss•Lou Blueberry Pie
Ingredients:
1 cup sour cream
2 tablespoons flour
¾ cup sugar
1 teaspoon vanilla
¼ teaspoon salt
1 egg, slightly beaten
2 ½ cups fresh or frozen blueberries
Topping:
3 tablespoons flour
3 tablespoons butter, cut in pieces
3 tablespoons pecans, chopped
1 9-inch pie shell, unbaked
Instructions:
Combine the first 6 ingredients. Beat 5 minutes or until smooth. Fold in blueberries. Pour into pie shell and bake at 400° for 25 minutes. Combine topping ingredients and sprinkle over top of pie. Bake 10 minutes more.
And, may all of your guests also declare, “This pie is MARVELOUS!!! Are you willing to share the recipe?”
*Recipe originally from Miss•Lou Blueberry Growers Association
Living With Eternal Intentionality®
Would you please pray for me when you make this recipe?
And, if you offer the pie on your 4th of July buffet, would you please pray our country?
